Simple Mixed Dahl
Warm, comforting, and packed with wholesome flavors, this Simple Mixed Dahl is the perfect blend of red lentils, yellow split peas, and green gram, harmonized with aromatic spices like cumin, garam masala, and turmeric. This effortless, one-pot dish combines tender lentils simmered to creamy perfection with a rich, spiced tomato-onion base, finished with a vibrant garnish of fresh cilantro. With just 10 minutes of prep time and straightforward steps, this recipe is ideal for busy weeknights or a cozy weekend meal. Serve alongside fluffy basmati rice or warm naan for a satisfying and nutrient-packed plant-based dish. Whether you're a lentil lover or new to Indian-inspired cooking, this hearty dahl is sure to become a family favorite!
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Recipe Information
Ingredients
- 1 cup Red lentils (masoor dal)
- 0.5 cup Yellow split peas (toor dal)
- 0.5 cup Green gram (moong dal)
- 6 cups Water
- 1 teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil or ghee
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 inch piece Ginger, minced or grated
- 2 medium Tomatoes, chopped
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Chili powder
- 2 tablespoons Fresh cilantro, chopped (for garnish)
- 4 pieces Lemon wedges (optional)
Instructions
Rinse the red lentils, yellow split peas, and green gram thoroughly under running water until the water runs clear.
In a large pot, combine the lentils with 6 cups of water, turmeric powder, and salt. Bring to a boil over medium heat.
Reduce the heat to low, cover, and let the lentils simmer for 25-30 minutes, stirring occasionally, until the lentils are soft and cooked through. If needed, skim off any foam that forms on the surface and add more water if the dahl becomes too thick.
In a separate pan, heat the vegetable oil or ghee over medium heat. Add the cumin seeds and mustard seeds, and let them sizzle for about 30 seconds until aromatic.
Add the chopped onion to the pan and sauté until it turns golden brown, about 5-7 minutes.
Stir in the minced garlic and ginger, and sauté for another 1-2 minutes until fragrant.
Add the chopped tomatoes, ground coriander, ground cumin, garam masala, and chili powder. Cook for 5-7 minutes until the tomatoes break down and the mixture forms a thick paste.
Pour the spice mixture into the cooked lentils and stir well to combine. Simmer for an additional 5-10 minutes to meld the flavors together.
Taste the dahl and adjust seasoning if needed. Add more salt or spices if desired.
Serve hot, garnished with fresh cilantro. Optionally, squeeze a lemon wedge over individual servings for added brightness. Enjoy with rice, naan, or as is!
Nutrition Facts
Calories |
1348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2493 mg | 108% | |
| Total Carbohydrate | 201.4 g | 73% | |
| Dietary Fiber | 57.8 g | 206% | |
| Total Sugars | 27.7 g | ||
| Protein | 72.1 g | 144% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 493 mg | 38% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 4164 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
